The U.S. Food and Drug Administration (FDA) on Sept. 17, 2015 published its final regulations mandated by the Food Safety Modernization Act (FSMA) to establish requirements for current good manufacturing practices (CGMPs), hazard analysis and risk-based preventive controls, as well as supply-chain programs that apply to human food, animal feed and pet food.

The FDA Food Safety Modernization Act (FSMA) Preventive Controls for Animal Food rule is now final, and compliance dates for some businesses begin in September 2016. This FDA Fact Sheet gives a high-level overview of the new regulation. Here is a great explanation of who in the animal feed supply chain must adhere to the new rule.

The FDA’s final regulations apply to domestic and foreign facilities that manufacture, process, pack or hold animal feed and/or pet food, and ingredients used in such products. Generally, with some exceptions, that means the new requirements apply to facilities that are required to register with FDA under the agency’s existing facility registration regulations implemented as part of the Bioterrorism Act.

In short, FSMA is adding two new functions to the animal feed and food industry. It is adding current Good Manufacturing Practices or CGMP’s and the building of a framework for preventive controls through the food safety plan. CGMPs are not unique on their own since they are already used in many other segments of the supply chain. This will, however, be the first time CGMPs are mandatory for animal feed and animal food producers.

Compliance Dates

Businesses have a staggered number of years after the publication of the final rule (September 17, 2015) to comply, based on business size. In addition, there will be staggered compliance between the CGMP requirements and the Preventive Control Requirements:

We Have You Covered!

TechHelp and our FSMA Partnership** offer training, information, assessment and implementation services that will help you meet the new requirements.

Instructor, Jeff Kronenberg, M.S., of TechHelp and the University of Idaho leads a Food Safety activity.

We offered Idaho’s first FSPCA Preventive Controls for ANIMAL Food Course from October 26-28, 2016 in Boise, ID and will offer additional courses in the future. Our 2 Day course instructors trained with the Food Safety Preventive Controls Alliance (FSPCA) and hold the FSPCA “Certificate of Training” as Lead Instructors for the FSPCA Preventive Controls for Animal or Human Food courses; *Richard Ten Eyck (Certificate #4e57171c) and*Jeff Kronenberg (Certificate # 7197425)

FSPCA Preventive Controls for Animal Food Course Agenda

The training materials for our course were developed by the Food Safety Preventive Controls Alliance (FSPCA). This is the “standardized curriculum” the U.S. Food and Drug Administration recognizes as adequate for Preventive Controls Qualified Individual (PCQI) training. Successfully completing this course is one way to meet the requirements for a PCQI.

Suggested Prerequisites

Registration

Our workshop fee is $650/person for 2 or more people from the same company registering at the same time or $720 per individual.

The workshop cost includes a $50 certificate fee for final certification issued by Association of American Feed Control Officials (AAFCO).

Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No shows will be charged the full workshop fee.

Deliverables

One instructor per 30 participants will offer a high-quality training environment and more opportunities for individual attention.

Interactive team exercises enhance the learning environment.

Registered Certificate of Training issued by AAFCO. (proof that the participant was trained under an FDA recognized curriculum 21CFR507.53.)

Full breakfast on day 1 and continental breakfast on day 2. There is a full lunch days 1&2 along with snacks, coffee, soda, and tea. Coffee service includes coffee, decaf coffee and an assortment of teas.

Instructors

Each of our course instructors was trained by the Food Safety Preventive Controls Alliance (FSPCA) and holds the Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls Course. Each has over 30 years of experience in providing food safety training. Both instructors were involved in developing and reviewing the training curriculum.
*Richard Ten Eyck (Certificate #4e57171c)
*J. Kronenberg (Cert # 7197425)

Richard Ten Eyck (pronounced ten ike) is the immediate past President of the Association of American Feed Control Officials (AAFCO). His day jobs include: animal feed state regulator, farmer, Olivia’s grandpa and a 4H Leader. He received a Bachelor’s of Science in Animal Science with a Business Option from Oregon State University. He has worked for Cargill and Purina Mills selling feed as well as a nutritionist for a feed mill in Northwest Washington. He has managed the automation of a 10,000 ton per month feed mill and numerous smaller modernizations.

With over 30 years of experience in the feed industry, Richard has worked in all sides of the business including purchasing ingredients, managing feed mill regulatory issues, managing sales and office staff, dealing with mad cow disease and melamine contaminations. He volunteers with Association of American Feed Control Officials (AAFCO) as chair of the Ingredient Definitions Committee, Board Member and as a member of the Feed Labeling Committee. He lives on the family farm in Sandy, Oregon raising Christmas trees and hay. He has been married to his wife Kim for 35+ years and has two adult daughters. He holds a Preventive Controls Qualified Individual Certificate in Animal Food from the Food Safety Preventive Controls Alliance. He also holds a Lead Instructor Certificate for Animal Food from the Alliance; (Certificate #4e57171c).

Jeff Kronenberg*, M.S., is an Extension Food Processing Specialist with the University of Idaho School of Food Science and TechHelp. Over the past 31 years, he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho.

Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. This includes a leadership role in lean transformations at potato processing operations, cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI-compliant food safety management systems.

In 2011 and 2012, Jeff provided food safety and HACCP workshops and technical assistance to food and dairy processing personnel and government regulators in Belarus.

Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University, and is a member of the Institute of Food Technologists, and the International Association for Food Protection. He holds HACCP Certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.

University of Idaho Extension is a partnership between the University, USDA and Idaho. Since 1912, it has provided high quality research-based education in Idaho. www.extension.uidaho.edu

With 39 locations throughout the state, WSU Extension is the front door to the University. Extension builds the capacity of individual, organization, businesses and communities, empowering them to find solutions for local issues and to improve their quality of life. Extension collaborates with communities to create a culture of life-long learning and is recognized for its accessible, learner-centered, relevant, high-quality, unbiased educational programs. Food processing extension and research programs at the Washington State University are designed to assist the food processors of all types and sizes in the State of Washington, the Pacific Northwest region and the Nation.

The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. www.sfs.wsu.edu

Located within the College of Agricultural Sciences, the Department of Food Science and Technology (FST), one of the oldest established programs in the nation, offers undergraduate and graduate programs of study supported by 19 tenure and tenure-track faculty, a number of adjunct faculty, and 40 graduate students. Most faculty are housed in Wiegand Hall. Off campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.

Through programs that advance OSU’s land-grant mission to serve the people Oregon and beyond, to industry training and resources for K-12 teachers, the Food Science and Technology Department is engaged in Oregon communities.

The Idaho State Department of Agriculture, established in 1919, supports and regulates one of the state’s most important industries with a mission of “Serving consumers and agriculture by safeguarding the public, plants, animals, and the environment through education and regulation.” www.agri.idaho.org

The Washington State Department of Agriculture serves the people of Washington by supporting the agricultural community and promoting consumer and environmental protection. http://agr.wa.gov/

Southern Idaho is known as “America’s Most Diverse Food Basket”, with food production, food processing and food science serving as the economic foundation for the region. This six-county region leads Idaho’s agribusiness sector, contributing well over half of the state’s Ag receipts. Few if any other region in the country has the depth in agribusiness as is found in southern Idaho. The area is part of an exclusive club of 24-communities nationally that earned the Federal ManufacturingCommunity ‘seal of approval’ — and only one of four (and the smallest community) in the U.S. recognized in the food manufacturing category. The area’s food production, processing, and science industrial sectors contain a significant mix of key technologies and supply chain elements, making it a regional manufacturing focus.

TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth. www.techhelp.org